I've been on a mission attempting to move towards being a lacto-ovo vegetarian or at least a pescetarian, restricting my consumption of red meats (personal/health preference, I'm not advocating this for everyone). Personally, I find that clean eating (of home-cooked, flavourful food) is easier to sustain compared to meticulous macro counting, as consciously consuming more vegetables (being aware of the starchy ones) keeps your calories low yet keeps your palate still satisfied.
I've seen countless recipes on cauliflower crust pizza online, mainly ones that involve just cauliflower and egg, and personally, I like my crust more dough-y, as my favourite restaurant pizza actually involves a sourdough crust (which I'll try to attempt to recreate in the future).
After picking up a few packets of active dry yeast from Healthy Options, I became curious on how to incorporate this to cauliflower crust pizza, but still using low carb flour.
For a homemade pizza, I had to create the 3 main components: the crust, the pizza sauce, and the toppings.
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Cauliflower Crust:
First, I activated a packet of Red Star active dry yeast in a mason jar, adding it to 1/4 cup warm water, then 1/2 tsp sugar (I only had brown), covered with a clean kitchen towel. I let it rise/activate(?) for around 10 minutes.
Then, add to:
• 2/3 low carb baking mix, 1/3 soy flour ratio
Set aside to let it rise
• 1-2 florets cauliflower
Using a food processor, blitz until it turns to rice-like consistency
Add a pinch of salt to bring out the water
Place the ground cauliflower in a cheesecloth (or in my case a clean, smooth towel)
Proceed to wring out all the water content, or else your crust won't form properly and will get all soggy
Add:
• 1 egg
• pinch salt
• herb seasoning (himalayan pink salt, pepper, onion powder, Mrs Dash's onion & herb, basil, etc as you please)
Add to dough
Let it rise for around 20-30 mins depends on how it looks
Cooked on a nonstick round cake pan, covered in parchment baking paper, brushed with olive oil/truffle oil
For 20 mins, 180 degrees C
Let cool a bit, add grated emmental-parmasean cheese, then pizza sauce, toppings, another layer of cheese, and bake again for 5-10 mins
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Pizza Sauce:
• 6 ripe tomatoes, seeds removed
• 1/4 red pepper
Puree until liquid consistency
Cook on low heat until excess water evaporates
Add spanish paprika and chili powder to further redden the sauce
Add finely diced sundried tomatoes for flavour
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Toppings:
• shiitake mushrooms
• tomatoes
• zucchini
Grilled/pan seared, no moisture (or else it will make the crust soggy)
*Basically used available vegetables I had
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Customize it to your liking and you end up with a healthier version for your regular pizza!
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